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The Best Lemon Meringue Cupcakes

The Best Lemon Meringue Cupcakes

Calling all lemon meringue pie and cupcake lovers. We've created the best of both worlds with these awesome portable pies-turned-cupcakes! Get ready to pucker up as you bite into these moist vanilla cupcakes filled with smooth lemon curd and topped with fluffy meringue clouds.

Bite Me Bit

“Comedy just pokes at problems, rarely confronts them squarely. Drama is like a plate of meat and potatoes, comedy is rather the dessert, a bit like meringue.”

-Woody Allen


Lemon Filling

1/3 cup fresh lemon juice
3 large eggs
1 egg yolk
½ cup sugar
½ cup butter, cut into chunks
1 tsp lemon zest

Cupcake Batter

2 cups flour
3 tsp baking powder
½ tsp kosher salt
1½ tsp lemon zest
1 cup sugar
4 large eggs
1 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract


6 egg whites
1 tsp cream of tartar
1 cup sugar


1) For the lemon filling, in a medium heatproof bowl, whisk lemon juice, eggs, egg yolk and sugar until combined. Place bowl over a pot of simmering water and add chunks of butter, whisking continuously 15-18 minutes until thickened. Remove from heat and press through a fine mesh strainer. Fold in lemon zest and cover with plastic wrap. Refrigerate until ready to use, cooling completely.

2) For the cupcakes, preheat oven to 350°F. Line muffin pans with 16 cupcake liners.

3) In a medium bowl, whisk flour, baking powder, salt and lemon zest. In a large bowl, whisk sugar, eggs, oil, buttermilk and vanilla and gently stir into flour mixture just until blended. Divide batter evenly among muffin cups and bake 16-18 minutes until cake springs back when gently pressed. Remove and cool cupcakes completely.

4) For the meringue, using an electric mixer, beat egg whites and cream of tartar on medium speed until foamy. Increase speed to high and gradually beat in sugar until stiff, glossy peaks form.

5) To assemble the cupcakes, preheat oven to 400°F and place cupcakes on a baking sheet. Using a paring knife, cut out a small cone from the center of each cupcake. Spoon a heaping tablespoon of the lemon filling into each cupcake. Mound top of cupcake with meringue, lifting spoon to create decorative peaks. Bake 4-5 minutes until tops of meringues brown.

Makes 16 cupcakes

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